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Ideal food for use as a substitute for conventional vinegar, it contains an acidity of 4.5%. Rice vinegar is an appetizing condiment made by fermenting rice in terracotta vats for a year, turning it first into alcohol and then into vinegar. It has a flavour, being less acidic, milder and fuller than wine vinegar. It can be used to combine with any dish of cereals, vegetables and seaweed. It is recommended to store and conserve in a cool, dry place, ideal for use as a substitute for conventional vinegar, it contains an acidity of 4.5%. Rice vinegar is an appetizing condiment made by fermenting rice in terracotta vats for a year, turning it first into alcohol and then into vinegar. It has a flavour, being less acidic, milder and fuller than wine vinegar. It can be used to combine with any dish of cereals, vegetables and seaweed. It is recommended to store and keep in a cool, dry place.